Cindy Jordan is delightful lady in our ward who is also a wonderful cook! We've almost trained her to just bring copies of the recipe with her when she provides food for a church function because we all want a copy. She made this for a Relief Society meeting and it was delicious. I especially like how it incorporates so many veggies.
1 lg onion, chopped
2 cloves garlic, minced
1 Tbsp vegetable oil, plus additional
1 small can green chilies
1 lg can diced tomatoes
2 sm yellow squash, diced
4 med red potatoes, diced
fresh corn-cut from a fresh ear, or frozen
chicken broth (from boiling chicken)
2 tsp chili powder
2 tsp cumin
salt & pepper to taste
6 corn tortillas, cut into 1/4x1 1/2 inch strips
3-4 chicken breasts, cooked & shredded
2/3 cup cilantro, chopped
3 lg carrots, sliced
1 can Rotel, optional, for those who want spicier soup
In large soup pan, boil chicken till done (about 20 min). Remove chicken to a plate to cool. Keep chicken broth to add the following (may have to add water or canned chicken stock, as needed):
In large saucepan, saute onion and garlic in 1 Tbsp vegetable oil about 5 min then add to soup pan of chicken broth. Also add green chilies, diced tomatoes, diced squash, diced red potatoes, corn, sliced carrots, chili powder, cumin, salt & pepper. Heat to boiling, reduce heat and simmer 20-30 minutes. Add shredded chicken pieces and heat through about 10 minutes. Taste and adjust seasoning to preference. When done add the chopped cilantro and stir.
Meanwhile, cut corn tortillas into thin strips and fry until crisp in 1/4" of hot oil (or bake); drain on paper towels, add to soup as a garnish when serving.
Optional garnishes: diced avocado, grated cheese, sour cream, chopped green onions, crispy tortilla strips.
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